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Showing posts with label Lemon Cake. Show all posts
Showing posts with label Lemon Cake. Show all posts

Wednesday, January 15, 2014

Lemon Cake

It’s buttery yet lemony, and nearly every granule of sugar has been countered by fresh lemon taste. It keeps well, travels wells and if you make it in pound cake form, you even have an extra that you should feel in no way obliged to share.


Lemon Cake

Adapted from ‘Barefoot Contessa Parties!’WOW!!! so much love favor you will enjoy like the sun shine.

Yield: 2 loaf cakes (or one bundt)

2 sticks unsalted butter, at room temperature

2 1/2 cups sugar

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice

3/4 cup buttermilk, at room temperature

1 teaspoon vanilla extract

2 cups confectioners’ sugar, sifted.

1. Heat oven to 350 degrees F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.

2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.









Tuesday, February 5, 2013

Lemon Cake

  • 2 1/2 cups granulated sugar
  • 1/2 pound (2 sticks) unsalted butter
  • 1/3 cup grated lemon taste (6 to 8 large lemons)
  • 4 eggs
  • 3 cups flour
  • 1/2 spoon baking soda
  • 1 spoon baking powder
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 3/4 cup freshly squeezed lemon juice
  • 1 teaspoon untainted vanilla extract
  • add lemon color food color
  • For the smooth finishing:

  • 2 cups confectioners' sugar
  • 3 1/2 tablespoons lemon juice
  •  add lemon color food color
Guidelines to bake delectable, scrumptious and juicy lemon cake by following these easy made guidelines we can easily bake this cake just in half and hour; so, lets have a look;

Preheat the oven to 350 scales F. oil and flour pans. You might also line up the base with parchment paper, if preferred.
Take the butter and 2 cups granulated sugar in the bowl of an electric mixer fixed with the paddle attachment, until light and fluffy, about 5 minutes. Through the mixer on average speed, put in the eggs, 1 at a time, and the lemon zest.
Put the flour, baking soda, baking powder and salt in a bowl. In one more bowl, merge 1/4 cup lemon juice, vanilla and the buttermilk. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and bake above low down heat until the sugar liquefies. When the cakes are completed, permit to cool for 10 minutes. Eliminate the cakes from the pot and set them on a stand locate over a tray; spoon out the lemon juice over them. Let the cake to cool.
For the glaze, merge the confectioners' sugar and the lemon juice in a bowl, amalgamation with a wire beat until it is flat. Distribute above the tops of the cakes and permit the glaze to sprinkle down the surface.

Tuesday, November 27, 2012

Lemon Cake

lemoncake2


Lemony Lemon Cake

FINALLY!! A  Great Lemon Cake




Lemon Cake
source: Ina Garten, Barefoot Contessa Parties!
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

For the glaze:

  • 2 cups confectioners’ sugar, sifted
  • 3 1/2 tablespoons freshly squeezed lemon juice
  1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
  2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
  5. For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.